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Pyxis - Indonesia Kerinci Natural Lactic Fermentation

Pyxis - Indonesia Kerinci Natural Lactic Fermentation

€16,00
€16,00
€106,67 kg
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A coffee with a well-controlled fermented profile, from the volcanic lands of Mount Kerinci.

Weight
Style
Grinding

Pyxis

The constellation Pyxis represents a magnetic compass used for maritime navigation. It is located near the stern of the ship Argo, in the same area as its mast.

                                                                                          

  • Country : Indonesia
  • Region : Sumatra
  • Municipality: Bengkolan Dua Village
  • Farm / Washing Station : Rukun Saudara's Cooperative
  • Producer : Abdul Aziz Thohari

                                                                                          

  • Varieties : Andungsari, Sigararutang
  • Process : Natural & Lactic Fermentation
  • Altitude : 1,400 - 1,700m
  • Harvest Period : October 2025

                                                                                          

  • Tasting Notes : Raspberry, Pomegranate, Cocoa
  • SCA Score : 87/100
  • Complexity Level : High
  • Acidity : Powerful
  • Body / Power : Massive

                                                                                                          

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Illustration de tasse

Nf - Recommended recipe

Filter:

  • 15g coffee / 220g water
  • Water 89°C
  • Grind: coarse to medium
  • Number of pours: 3
  • Brew time: < 2min

Tip:wait
3 to 4 weeks for degassing after roasting before brewing this coffee with a filter. The aromatic peak is estimated to be 1 month after roasting.

Nm - Terroir

Indonesia, a volcanic archipelago with fertile soil and a tropical climate, offers unique conditions for cultivating specialty coffees. Its terroir is distinguished by volcanic soilsrich in minerals (such as potassium and magnesium), a hot and humid climate,altitudes varying from 800 to 1,800 meters,and artisanal processing methods(such as wet-hulling).

More specifically, Sumatrais an island where the terroir shapes coffees as diverse as its landscapes. Sumatran coffee has historically been used in blends to add depth, but high-quality single originsare increasingly being highlighted, as is the case here.

In central Sumatra lies the Kerinci region(at the foot of Mount Kerinci, one of the 452 volcanoes of the Pacific Ring of Fire) at one of the highest altitudes (1400 - 1700m), where recent volcanic activity has created extremely fertile soil, all accompanied by an ideal climate for growing high-quality coffee. This is where the Kerinci Rukun Saudara cooperative farm is located, spanning 30 hectares.

Nm - Producer

Abdul Aziz Thohari, head of the Rukun Saudara cooperative, began his journey in 2015 when coffee cultivation became his passion. In the early days, coffee was sold as wet-hulled and shipped to Medan. A turning point occurred in 2017 with the establishment of the Rukun Saudara producers' cooperative. They then ventured into processing green coffee beans, installing an initial 10 by 5 meter dryer. Today, their drying facility has expanded considerably and now covers approximately 800 square meters.

Nf - Varieties

AnungsariThis Arabica variety is a hybrid coffee tree widely cultivated in Kayo Aro, Jambi province, Sumatra. A cross between the Caturra and HdT1343 varieties, it is renowned for its high yield and excellent aromatic qualities. It is a dwarf coffee tree, meaning it is small in size, and thrives optimally at an altitude of 1,250 meters or more.

Sigararutang: This is said to be an improved selection of Ateng, resulting from a cross between the Timor variety and Bourbon. However, the details remain unclear, as this variety did not originate from a breeding program, but rather from a selection made in the Tapanuli region of North Sumatra.

Nm - Treatment process

This is the natural lactic fermentation process.

This coffee is first and foremost a natural coffee, meaning the cherry is not depulped immediately after harvesting. The coffee first undergoes fermentation thanks to the lactic bacteria naturally present in the environment. During this fermentation, the bacteria interact with the sugars contained in the coffee's mucilage, breaking them down and thus influencing the development of aromas. Following this fermentation, the cherries are dried and then depulped.

The result is a cup with unique and complex aromatic profiles, characterized by a balance of acidity, sweetness, and distinct fruity notes of raspberry compote and peach.